Ryzon Cottage Pudding

Ingredients

• yi cupful (2 ounces) butter
• ff cupful (6 ounces) sugar
• I egg
• I teaspoonful lemon extract
• I cupful (yi pint) milk
• 4 level teaspoonfuls Ryzon
• zyi level cupfuls (9 ounces) flour
• yi level teaspoonful salt
• ]/i cupful (4 ounces) butter
• I level cupful (yi pound) sugar
• I teaspoonful vanilla extract
• I teaspoonful hot water

Method

1. 1

   Cream butter and sugar thoroughly, add egg well beaten, lemon extract, milk, and flour sifted with Ryzon and salt.

2. 2

   Mix and beat with a wooden spoon for three minutes, then turn into a greased and floured tin or mold, and bake in a moderate oven for thirty-five minutes.

3. 3

   Turn out and serve with sauce.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 57. The excerpt below is the record exactly as published.

RYZON COTTAGE PUDDING yi cupful (2 ounces) butter, ff cupful (6 ounces) sugar. I egg. I teaspoonful lemon extract. I cupful {yi pint) milk. 4 level teaspoonfuls Ryzon. ■zyi level cupfuls (9 ounces) flour. yi level teaspoonful salt. Hard Sauce: ]/i cupful (4 ounces) butter. I level cupful {yi pound) sugar. I teaspoonful vanilla extract. I teaspoonful hot water

Cook this with the app: pantry check, scaling, and the assistant.